The tandoor is more than equipment — it’s the soul of an Indian restaurant. At Sanjha Chulha, every one of our two branches has its own custom-built tandoor, fired up before dawn and tended throughout the day by our specialist tandoorchi.
What is a tandoor?
A traditional tandoor is a cylindrical clay oven, roughly a metre tall, sunk into a brick or metal housing. Charcoal burns at the base, and the heat radiates outward through the clay walls — reaching temperatures of 480-500°C, hotter than almost any other cooking surface.
What happens in those minutes
When a marinated piece of chicken or paneer is lowered into the tandoor on a long skewer, three things happen at once: the outside chars and forms a flavorful crust; the marinade caramelises into the meat; and the proteins inside stay tender and juicy because the cooking is so fast. A whole chicken half is ready in under ten minutes.
The bread is the giveaway
If you’ve never seen naan dough slapped against the inside wall of a tandoor — the dough sticks, puffs, and is peeled off thirty seconds later, blistered and warm — you’re missing one of the great kitchen moments. Naan baked any other way is, frankly, not naan.
Want to see it in person? Many of our tables have a partial view into the kitchen. Reserve a seat near the tandoor — let your server know when you book.